Diabetes Support

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Category: Dinner (Page 2 of 38)

Beef with Artichokes Recipe

Ingredients:
1/2 lb. ground beef browned
1 jar marinated artichokes (check labels for 0 grams carbs and sugar)
3-4 tablespoon spaghetti sauce
mozzarella cheese and parmesan cheese

Instructions:

Layer browned beef, artichokes, sauce and cheese. Repeat layers. Bake till all brown and bubbly.


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Smoky Cauliflower Recipe

Ingredients:
1 large head Cauliflower – broken into florets
2 Tbsp. olive oil
1 tsp. smoked paprika
3/4 tsp. salt
2 cloves garlic minced
2 tbsp minced Italian parsley

Instructions:

Place Cauliflower in large bowl – mix oil, paprika and salt and stir it into the cauliflower.

Transfer to a 15″ x 1″ baking pan.

Bake at 450 degrees for 10 minutes. Then stir in the garlic and bake 10-15 min. longer. Cauliflower will be lightly browned.

You can stir occasionally – during the last 5 minutes stir in the parsley or you can just garnish it with the parsley at the end.


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Spinach Casserole Recipe

Ingredients:
1 cup yellow onion, diced
3 oz bacon, diced
2 tablespoons butter
2 lb spinach, chopped finely
1/2 cup mushrooms, sliced
1 cup heavy cream
1/2 lb Swiss cheese, diced
Juice of one lemon.

Instructions:

Preheat oven to 350F.

Saute‚ onion and bacon in butter. Mix with all ingredients, and put into an oiled casserole dish. Cover and bake 1 hour.

Serves 8.

Carb Count: 8 carbs per serving.


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Toasted Almond Broccoli Recipe

Ingredients:
4 tablespoons sliced almonds
1/2 pound broccoli florets (4 cups)
2 teaspoons olive oil
Salt and freshly ground black pepper

Instructions:

Heat a nonstick skillet on medium heat and add almonds. Saute 1 minute or until almonds are golden, not brown. Remove and set aside.

Steam the broccoli

Remove and add oil and salt and pepper, to taste. Toss well. Sprinkle almonds on top.

Makes two servings.


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Asparagus with Lime and Mint Recipe

Ingredients:
1 lb. of asparagus, trimmed
1 1/2 tablespoons of olive, sunflower, or grapeseed oil
1-2 fresh limes – 1 1/2 tablespoons of juice
1 teaspoon of fresh mint, chopped or cut in a chiffonade*
Kosher salt
Fresh ground pepper

Instructions:

Heat the oil in a sauté or frying pan on medium-high. When the oil is hot, add the asparagus and sprinkle with salt and pepper to taste, cooking for about 5 minutes until fragrant.

Put on a plate and squeeze lime juice over the asparagus and sprinkle on the mint.

Serves 4.

Carb Count: 4 carbs per serving.

*To chiffonade mint, stack a few leaves and roll them up like a cigar. Using a knife, cut leaves starting at one end, making your way down the roll. This will make thin slices.


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Broccoli with Garlic Butter Recipe

Ingredients:
1 bunch broccoli, cut into flowerets
2 tablespoon unsalted butter
1 tablespoon olive oil
2 clove garlic, minced
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup grated parmesan cheese

Instructions:

In a large saucepan, bring a small amount of water to a boil over high Heat. Place Broccoli in a steamer basket and place basket in the pan. Cover and steam Just until crisp-tender, about 5 minutes.

Drain well and set aside. In a large nonstick skillet, heat butter and oil over medium-high Heat. Add Garlic and rosemary, saute for 1 minute.

Add broccoli to skillet; stir to coat with the butter mixture. Cook until heated through, about 1 to 2 minutes.

Season With salt and pepper. Place broccoli in serving dish. Sprinkle with Parmesan cheese and serve Immediately.

Serves 6.

Carb Count: 6 carbs per serving.


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Brussel Sprouts with Lemon Recipe

Ingredients:
1 Tbsp freshly squeezed lemon juice, plus 1 Tbsp grated lemon zest
1 lb brussels sprouts
1 Tbsp olive oil
4 teaspoons butter
1 garlic clove, minced
1 Tbsp black mustard seeds or poppy seeds
2 Tbsp dry white wine
Salt and pepper to taste

Instructions:

Put lemon juice in a large bowl.

Cut bottoms off sprouts. Halve sprouts lengthwise. Thinly slice the sprouts.

Transfer slices into bowl with lemon juice. Toss them in juice and separate leaves.

Heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still green and crisp. Takes about 3 to 4 minutes. Some leaves might brown slightly.

Add white wine, and sprinkle with salt and pepper. Cook, stirring, 1 minute more.

Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish.

Transfer to a serving bowl, sprinkle with remaining zest and serve.

Serves 4.


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Cabbage and Pepper Saute Recipe

Ingredients:
1/2 small head of cabbage (approximately 4 cups chopped)
1 medium red Bell pepper, chopped
2 teaspoons paprika
1/2 teaspoon garlic (or one clove garlic, minced or pressed)
1 teaspoon caraway seeds
Salt and pepper
Oil to coat pan

Instructions:

Heat oil in pan. Saute’ pepper for a minute or two, then add cabbage. After another minute, add the seasonings.

Cook until vegetables are tender. If the pan gets too dry as it cooks, add a little white wine, chicken stock, or water.


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Cheese Spinach Recipe

Ingredients:
1/2 cup grated gruyere cheese
1/2 cup ricotta cheese
1/4 cup crumbled blue cheese
2 tablespoon freshly grated Parmesan cheese
2 tablespoon chopped fresh dill
1 large egg yolk
2 tablespoon extra-virgin olive oil
2 10 oz. packages of fresh spinach, coarsely chopped.

Instructions:

Preheat the broiler to medium. Lightly butter 11-by 7-by 2-inch baking dish.

Mix the cheeses, dill and egg yolk in a large bowl.

Heat oil in a large pot over medium-high heat, and then add the garlic. Stir for a minute until fragrant.

Pour into the prepared baking dish. Add the spinach to the pot and sauté until wilted. Transfer spinach to strainer; drain well.

Pour over the garlic in the baking dish. Toss to coat with the oil and spread out evenly.

Sprinkle with cheese mixture. Broil until cheese is golden on top, and the spinach is heated through.

Carb Count: 6 carbs per serving. Serves 4.


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Fried Mushrooms Recipe

Ingredients:
1/2 lb mushrooms
3 tablespoon butter
1/4 teaspoon salt
1 dash garlic salt
1 dash onion salt
1 dash mixed herbs

Instructions:

Simmer 3 minutes. Great with hamburgers or steaks.

Carb Count: 2 carbs per serving. Serves: 2.


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